I love making sauces and jus’ to accompany steak, and had been looking for new ways to serve bone marrow as it’s so flavoursome when served with beef. Bone marrow (beef or veal, both work well) are easy to get from your local butcher and are often an underused ingredient.
The key to using bone marrow effectively is roasting it and seasoning it well.
3 x 2-3 inch pieces of cut bone marrow (beef or veal)
olive oil, to drizzle
knob of butter
2 x shallots, finely chopped
1 x garlic clove, crushed
1 x stick of celery, chopped
1 x carrot, chopped
1 x tbsp red wine vinegar
1 x cup red wine
1 tbsp cornflour
2 x bay leaves
sprigs of fresh thyme, parsley and rosemary]
500ml hot rich beef stock
salt and pepper, to taste
- pre-heat oven to 190ºc. put the bone marrow pieces into a deep roasting tray, and drizzle with olive oil. season generously, and pop in the oven for 40-45 minutes. once cooked, set aside.
- in a large saucepan, melt the butter of a medium heat and add the shallots. allow to soften without browning. add the garlic, celery and carrot to the pan and leave to soften again.
- pour in the red wine vinegar and stir well. this should soak up into the vegetables pretty quickly. next, pour in the red wine, and stir. bring temperature up to medium-high and allow red wine to reduce. once the liquid has reduced by at least half, stir in the cornflour until dissolved.
- add the bone marrow, bay leaves and fresh herbs, then stir in the beef stock. leave to reduce. the cornflour and red wine mixture should help to thicken the stock until it reaches a gravy-like texture. strain the mixture, and season to taste.
- best served either with forerib of beef and roast potatoes, or with a steak.